Zucchini & Shallot Frittata

I served the Frittata (center with no capers)
with grilled corn and peas.

I recently came across a delicious and simple recipe for mini muffin zucchini, leek & ricotta frittatas.  With a couple of minor changes, I found a version that I think is delicious and were devoured by my family.

Zucchini & Shallot Muffin Frittatas 

• 1 large Zucchini
• 1 medium-large Shallot
• 1/2 cup ricotta cheese
• 1/2 cup parmesan cheese
• 5 large eggs
• Olive oil
• Pepper
• Capers (optional)

Directions

• Preheat the oven to 350
• Dice the Shallot and begin to sauté in a small amount of olive oil over medium heat
• Wash and julienne the Zucchini.  (I'm a huge fan of this Julienne slicer!)
• Add the Zucchini slices in with the Shallot and continue to sauté
• Beat the eggs in a large bowl
• Mix in both cheeses.  Try to blend thoroughly, but it is ok to have chunks of ricotta in the mix.
• Add the Shallot and the Zucchini to the egg and cheese mixture.  Mix until incorporated.
• Add pepper to taste
• Line 1 muffin tin with cases and pour batter into each case
• Sprinkle capers on top if desired
• Cook for 25 minutes, or until set.

These are best eaten fresh, but they're ok to spend a few days in the fridge, too!